Tusya Tasya
Quote: Anna1957
And now specifically: did you feel the soda?
where from? She washed herself! Even if it is suddenly absorbed into the beans, then after washing and boiling, the concentration will be so weak that it is hardly possible to feel it. Moreover, when heated, soda breaks down into components with the release of gas (which we see when baking). I suspect that the taste of soda in beans or peas is heard by only one. Most are not threatened.
Anna1957
Quote: Tusya Tasya
I suspect that the taste of soda in beans or peas is heard by only one.
I suspect that no one feels it in the beans. Especially those who have not tried it)) But wants to express their competent opinion)). But it's good that this did not stop you from trying and drawing your own conclusions.

SvetaI
Quote: Taia
Anyone who has problems with the development of the body of peas - I advise you to switch to red lentils.
The taste is similar, but there are no side effects on the body.
TaiaThank you so much for your advice! I cooked a soup of red lentils on smoked ribs, really to taste almost indistinguishable from pea and no flatulence! Hurrah!
Erhan
I have always believed that legumes need to be soaked for a long time for better absorption. In this case, the water temperature should not exceed 14 degrees, otherwise the legumes will begin to sour. So, it is against souring that soda is used.
I would like to hear the opinion of our doctor Linadoc on this I will ask.
Crown
Against acidification, it is necessary to change the water after 6-8 hours, but it is advisable to keep this farm at room temperature or slightly warmer. Conditions should be favorable for germination - warm and dark.

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